Pork Tenderloin

I've made pork tenderloin a few times now, and they've been pretty good for the most part. But tonight, I made a pork tenderloin that put all my previous efforts to shame! It was flavorful, but not overpowering. It was simple, and not too terribly time-consuming. I based it off a recipe I found at http://www.foodnetworkfans.com/forum/pork-recipes/3449-balsamic-olive-oil-pork-tenderloin.html...

Balsamic and Olive Oil Pork Tenderloin
1/4 c balsamic vinegar
3 tsp honey
1 medium plum, diced

1 1/2 lbs pork tenderloin
4 T balsamic vinegar
4 T olive oil
2 t minced garlic (6-8 whole cloves, smashed)
2 t kosher salt
1 tsp black pepper
8-10 fresh basil leaves, finely chopped

Make the balsamic reduction ahead of time, because it takes about 30 mins to reduce. Place 1/4 c balsamic vinegar, honey, and plum in a small sauce pan over med-low heat. Cook slowly, stirring occasionally, for about 30 mins. Remove from heat. Sauce will thicken as it cools.

Preheat oven to 400F. Remove fat and silverskin from tenderloin.

Place tenderloin in a glass roasting pan, drizzle 4 T balsamic vinegar over the top of the loin, and rub into the meat. Pour 4 T olive oil over the loin and rub into the meat. Sprinkle garlic, salt, pepper, and basil evenly over the loin.

Bake uncovered for about 35-40 mins for medium rare to medium. Cover loosely with foil and let rest on a cutting board for about 5-8 mins then slice into 1/2 inch medallions. Place medallions on a serving plate/dish and drizzle the reduction over the meat.


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